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- 1. Multiple Choice
What is the proper procedure for cleaning and sanitizing food-contact surfaces?
pre-scrape, clean, rinse, sanitize, air-dry
clean, sanitize, towel dry
rinse, scrape, clean, sanitize
clean, sanitize, rinse, towel dry
- 2. Multiple Choice
Which is an example of a chemical contaminant?
caterpillar found in a case of lettuce
bad smell coming from fresh seafood
table sanitizer sprayed over pastries
freezer burn on frozen fruit
- 3. Multiple Choice
Food cooked for a buffet-style dinner and hot held must be maintained at a minimum of what temperature?
120°F
135°F
145°F
175°F
- 4. Multiple Choice
Beef cooked in a microwave must reach an internal temperature of:
135°F.
145°F.
155°F.
165°F.
- 5. Multiple Choice
What should you do to avoid cross-contact when preparing food for someone with a food allergy?
wipe down work surfaces with a wet cloth
wash, rinse, and sanitize surfaces and utensils between uses
use only organic ingredients
cook the food to its minimum internal temperature
- 6. Multiple Choice
A frozen piece of salmon can be thawed using any procedure except:
under cold running water.
part of the cooking process.
in the cooler.
on the counter.
- 7. Multiple Choice
One example of cross-contamination is when someone preparing food:
uses separate cutting boards for raw and cooked meat.
uses the same ice for serving drinks and keeping beverage bottles cold in a cooler.
washes fruits and vegetables under running water.
prepares hand-battered food in small batches.
- 8. Multiple Choice
How many seconds should the MINIMUM handwashing process take?
10
15
20
25
- 9. Multiple Choice
Which is not a factor in controlling growth of microorganisms?
color
moisture
oxygen
temperature
- 10. Multiple Choice
Which of the following helps prevent food in a self-service area from becoming contaminated by guests?
ensure that guests use only one plate
require people to monitor the self-service area
post allergen information around the self-service area
list all of the ingredients in each menu item
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